1. Heat oven to 400°F. Bring a large saucepan of salted water to a simmer. Add shrimp and cook until opaque, 4 to 6 minutes. Drain and chill.

2. Meanwhile, arrange bacon slices on a rimmed sheet pan and bake until crisp, about 10 minutes. Transfer to a paper-towel-lined plate.

3. Mix together mayonnaise, herbs, lemon zest, and lemon juice; season with salt and pepper. Spread 1 Tbsp of the herbed mayonnaise over each slice of toast, and top each with a lettuce leaf, tomato slices, bacon, and shrimp. Serve with additional herbed mayonnaise.

1. Bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain, reserving ¼ cup pasta water.

2. In a large skillet, heat oil and garlic over medium heat until garlic is golden, 2 to 3 minutes. Add onion and red pepper and cook until onion is soft, about 5 minutes. Add wine, bring to a simmer, and cook until reduced by half, about 3 minutes. Add tomatoes with juices and sugar; cook until tomatoes break down, about 8 minutes. Stir in shrimp, olives, and capers; cover and cook until shrimp are opaque, about 4 minutes. Remove from heat; stir in chopped basil.

3. Toss sauce with pasta, adding reserved pasta water by the tablespoonful if sauce seems thick. Serve with basil.

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